Whole Wheat Tart Crust
Coconut oil is easily processed by the body. It also adds an interesting change of flavor to a flaky crust.
Serves: 8Hands-on: 10 minutesTotal: 2 hours 10 minutesDifficulty: Easy
- 1 cup whole wheat pastry flour
- ½ cup all-purpose flour
- 2 Tbsp. flaxseed, ground
- ⅛ tsp. salt
- 2 Tbsp. brown sugar
- 3 Tbsp. coconut oil
- 2 Tbsp. butter
- 2 Tbsp. buttermilk
- 3 Tbsp. orange juice
- In medium bowl, combine flours with flaxseed, salt, and brown sugar; mix well with your fingers to combine completely.
- Cut in the coconut oil and butter, using two knives or a pastry blender until particles are fine and even. Sprinkle in the buttermilk, tossing crumbs with a fork, then sprinkle in enough orange juice so the dough will stick together when you press it.
- Form dough into a ball, wrap in plastic wrap, and chill for 2 hours. Then place on lightly floured surface and whack with a rolling pin until malleable. Roll out into an 11" circle. Ease into a 9" tart pan and trim edges. You can now fill the crust and bake according to a recipe or prebake it.
- To prebake, preheat oven to 400°F. Prick the bottom and sides of the pie crust with a fork. Bake for 13–17 minutes or until crust is light brown and set. Cool completely before filling.